Sun-Dried Cherry Sauce for Filets

¼ c. sugar

½ c. red wine

1 Tbsp. balsamic vinegar

1 c. brown sauce

1 sprig rosemary

1 bay leaf

2 juniper berries (optional)

½ c. dried cherries

beef stock if necessary

Make the package brown sauce and set aside. Plump the dried cherries with hot water. Caramelize sugar in saucepan until a deep golden color. Add wine and vinegar and stir until dissolved. Reduce by half. Add remaining ingredients and simmer about 10 minutes. Adjust consistency with just a little beef stock. The sauce should coat a spoon lightly.

This sauce is best used on grilled beef or pork filets.

Submitted by: Red Apple Inn, Heber Springs, AR